Have you ever added cooked amaranth to your salads or warm vegetable dishes? Although quinoa is my go-to plant-based protein source for weekday lunches, I love replacing it with amaranth once and a while to add some variety to my meals like this Belgian Endive Pear Salad with Amaranth & Hazelnut.
Amaranth has a mild nutty flavor and a particular texture. Whereas quinoa becomes fluffy when you cook it, amaranth becomes almost gelatinous. Just like quinoa, amaranth is naturally gluten free and an excellent source of complete protein. It is really high in iron, calcium, fiber and manganese too – an important nutrient for your bone health and energy metabolism.
Belgian Endive Pear Salad with Amaranth & Hazelnut
SERVES: 2 to 3 people (meal salad) – 4 people (starter)
EQUIPMENT: glass jar
INGREDIENTS:
Maple Mustard dressing
4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 ½ tablespoon maple syrup (or more to taste)
1 ½ tablespoon mustard
1 small shallot, finely chopped (optional)
Himalayan crystal salt or sea salt and black pepper, to taste
Belgian Endive Pear Salad
½ cup amaranth
2 to 3 stalks Belgian endive
2 large handfuls leafy greens: spinach, kale, Romaine lettuce, spring mix…
1 large or 2 small sweet pear(s), sliced
1 small handful hazelnuts, sprouted or lightly toasted & finely chopped + sprinkled with Himalayan crystal salt or sea salt and black pepper
DIRECTIONS:
Maple Mustard dressing
Combine extra virgin olive oil, lemon juice, maple syrup, mustard, shallot, salt and pepper in a small glass jar. Shake it well.
Belgian Endive Pear Salad
- Use 1 ½ cup water (or vegetable stock) to ½ cup amaranth. ½ cup uncooked amaranth yields about 1 ½ cups cooked.
- Place the amaranth and water in a small saucepan. Bring to a boil, then reduce to low heat and let it simmer, uncovered, until the water is absorbed. Stir it occasionally. If you wish, you can add Himalayan crystal salt or sea salt to taste. This will take 15 to 20 minutes.
- Set the cooked amaranth aside and let it cool down.
- Combine the cooked amaranth with the Belgian endive, greens and pear.
- Finish with hazelnuts and maple mustard dressing to taste.
JULIE’S TIPS & TRICKS:
- This Maple Mustard dressing will stay fresh for at least 1 week in a glass jar in the refrigerator.
- To enhance amaranth’s nutty flavor, sauté the seeds in a little coconut oil (or other fat of your choice) before adding your water.
- Cooked amaranth will stay fresh for 5 days or longer in an airtight container in the refrigerator.
Now I would love to hear from you! Have you ever used cooked amaranth in recipes? What did you use it for: a creamy breakfast pudding, a sweet dessert or a savory salad? Let me know by leaving a comment down below.
